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Chicken Philly Cheesesteak Sandwich

A classic, lightened up to make it perfect for any meal plan! Chicken breast, sautéed onions and peppers with a super light cheese sauce on wholegrain bread!

Dear Philadelphia friends, please don't hate me. I agree there is nothing better than a beautiful greasy cheesesteak "wiz wit" or with cheese sauce and fried onions. But listen people, we can't eat that every night as much as we might want to! So here is a diet friendly version that is absolutely scrumptious!

I love this for a quick meal prep because its as simple as slicing the onions and peppers and throwing them in the oven while you sear off the chicken and thats truly it. Because I'm home right now I warm it up each day in a pan and add the cheese to it then but for make ahead meal plans you can do that all at once and then just warm it up in a microwave!

The trick to this is truly in the cheese sauce, my saving grace in meal prepping. I use it to substitute oil and butter all the time. In this recipe I add the allotted cheese over the chicken and vegetable and then add some chicken broth to the pan to let the cheese to melt into it and coat everything that will the sandwich. Slide your filling into your wholegrain buns and enjoy! Thats it!



  • 1.5 lb. chicken breast

  • 1 green pepper

  • 1 red pepper

  • 1 white onion

  • 1/2 tbsp Laury's seasoning

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp sweet paprika

  • salt & pepper to taste

  • 1/2 cup chicken broth

  • 4 oz shredded gouda

  • (4) wholegrain bread of your choice


  1. Preheat oven to 400 degrees Fahrenheit

  2. Slice peppers and onion and season with Laury's seasoning

  3. Place on lightly grease pan and place into oven for 20-25 min or until the vegetables have softened

  4. In the meantime, slice your chicken into medallions and season with onion powder, garlic powder, paprika, salt and pepper

  5. Heat up a cast iron or non-stick pan and let it get nice and hot and while you wait prepare another sheet pan with aluminum foil and a small spray of oil

  6. Give it a spritz of oil and add in the chicken in batches to give it some good color. Cook for about 2-3 min on each side

  7. After you sear the chicken transfer into the sheet pan and bake for 10-12 min or until the chicken has reached 165 degrees Fahrenheit

  8. When your veggies and chicken are done, combine the two and place in a big pot with 1/2 cup chicken broth.

  9. Let the broth come up to almost a boil and sprinkle the cheese into the pot and stir until chicken and veggies are coated.

  10. Toast your bread and portion out your filling and ta-da!

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